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Tuesday, 28 October 2014

Allam Pachadi / Inji Thokku / Ginger Pickle !

This Allam Pachadi is not the usual chutney we make with onions and tomatoes along with Ginger as a sidedish for Idli / dosa.. Those chutneys wont have more shelf life and you will have to finish it on the same day or two. But this pachadi / thokku without onion or much water stays upto ten days if stored well and refrigerated properly.

Ginger being a good medicine for cold and throat problems can be consumed in this form for winter other than the usual ginger tea. My dad loves this and often asks me to make when i visit home.

INGREDIENTS

English

Tamil

Telugu

Hindi

Quantity

Ginger

Inji

Allam

Adrak

150 gms

Garlic

Poondu

Vellulli

Lehsun

10 cloves

Dry Red Chilis

Kainda Milagai

Endu Mirapakaya

Sukhi Mirch

8 Nos

Green Chillis

Pachai Milagai

Pachi Mirapakaya

hari Mirch

2 Nos

Tamarind

Puli

Chinthapandu

Imli

lemon size

Pepper Corns

Milagu

Miriyalu

Kaali Mirch

1 tsp

Fenugreek Seeds

Vendayam

Menthalu

methi dana

1/2 tsp

Red chili powder

Milagai Thool

Kara podi

Lal Mirch Powder

1 tsp

Coriander Powder

Dhaniya Thool

Dhaniya Podi

Daniya Powder

1 tsp

Salt

Uppu

Uppu

Namak

as needed

Jaggery

Vellam

Bellam

Gud

1 tsp

Oil

Ennai

Nune

Thel

4 tbsp

Mustard

kadugu

Aavalu

Rai

1 tsp

Cumin Seeds

Seeragam

Jeera

Jeera

1 tsp

Asafoedita

Perungayam

Inguva

Hing

a pinch

STEPS

Grind all the ingredients together (except Jaggery). Then add the thick tamarind paste and salt and again grind it to a nice paste.

In a pan add 3 - 4 tbsp oil , and add jeera, mustard and hing. Once mustard splutters add the ground paste and start cooking it. Do not add any extra water anytime.

It will take around 8 - 10 minutes for the mixture to cook and for the raw smell to fade.

Add jaggery and again cook for 2 - 3 minutes

Once cooked well, the mixture starts leaving oil on the sides.

Adding more oil gives a more shelf life.

Once cooled transfer to clean and dry container.. you can store in fridge for 7 - 10 days.

Serve with rice, idli/dosa or just an accompaniment for variety rice.

Do give a try for this cold winter. See you with another interesting recipeWith Love,